Ade salgado_

By henry / November 16, 2024

Duck plucked, butterflied and dry, treated with salt and a little sugar. Salted duck is a Chinese creation and is much eaten in winter, especially among the Chinese. Macanese housewives employ it especially in the tasty dish called chau-chau de pele (also called “tacho”). In the old days it was customary to cook a little salt duck in “papa” (a thick congee) for children (or the ill). It was said to “give strength.” (GNB)

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